A delightful and refreshing salad combining tender chicken, fresh berries, and crunchy pecans, topped with a tangy vinaigrette.
Arrange the spinach evenly across four serving plates.
Ensure the spinach is washed and dried for the best texture.
Add radicchio leaves decoratively around the edges of the plates.
Tear the radicchio leaves into bite-sized pieces for easier eating.
Top the spinach with pecans, blueberries, feta cheese, and sliced chicken.
Distribute the toppings evenly for a balanced presentation.
In a mixing bowl, whisk together the shallot, blueberries, sugar, salt, raspberry vinegar, and vegetable oil.
Blend the dressing thoroughly to emulsify the oil and vinegar.
Drizzle the vinaigrette over the salads just before serving.
Serve the dressing on the side if you prefer to let guests add their own.
